Posted by: Josey Lyne Payne, Esq. | May 17, 2010

Salsa Verde Enchiladas

The original  sous chef, Tuckerman, at one time, thought he was a pug.  You see, they have several pug friends.  Tuckerman grew up being socialized with pugs as his pack.  We almost adopted a pug sister (which I’m happy didn’t happen now because Layla Lumpling came to us).  The closest pugs were Spike & Maggie.  Shawna, a friend of SoJo, was their “mom”, and she taught me to make these delicious heart stoppers.  These aren’t your typical enchilada, no.  These are amazing!  They’re creamy, and rich, and savory, and cheesy, and just spicy enough.  These make you fat.  These are wonderful.


1 rotisserie chicken (we like the Rosemary Garlic kind best), shredded
1 (16 oz) jar Ortega Salsa Verde
2 cups Cabot Monterey Jack cheese, shredded
2 cups Cabot seriously sharp cheddar, shredded
1 (2.25 oz)can sliced black olives
2 (7 oz) cans Ortega diced green chiles, drained
1 pint heavy cream
12 Ole white corn tortillas

Shred the chicken.  (Feeds scraps and skin to sous chefs).
Mix with entire jar of salsa verde.
Combine heavy cream with canned peppers and kosher salt in a shallow bowl.
Soak tortillas in cream mixture.
Remove 1 tortilla at a time and stuff with chicken mixture and mixture of the 2 cheeses.
Roll up and place seam down in a 9 x 13 baking pan.
Repeat to make 12 enchiladas.
Pour remaining cream mixture evenly over the enchiladas.
Sprinkle remaining cheeses over the top evenly.
Sprinkle sliced olives over the top.
Bake at 425 degrees for approximately 30 to 40 minutes, until golden and bubbly.

Eat your face off.



  1. hmmm…looks so familiar

    • It does? I have no idea why it would…no idea at all. ❤

  2. shame on you for giving away my secrets

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